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Crockpot White Chicken and Hominy Chili
Andre Lewis

Crockpot White Chicken and Hominy Chili

Hominy brings a pleasantly chewy corn bite to a creamy-white pot. Boneless thighs tolerate the long cook better than breast meat, and they shred without turning cottony. Monterey Jack melts in after the heat is lowered, giving the broth body without making it gluey.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 tsp ground cumin
  • 8 oz canned diced green chiles
  • 30 oz canned cannellini beans drained
  • 25 oz canned white hominy drained
  • 3 cups low-sodium chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp fresh lime juice

Method
 

  1. Place the chicken, salt, onion, cumin, green chiles, beans, hominy and broth in a 6-quart crockpot.
  2. Cover immediately and cook on low for 6 to 6 1/2 hours, with no delayed start, until the chicken reaches 165°F.
  3. Transfer the chicken to a clean plate and shred it into bite-size pieces.
  4. Return the chicken, switch the crockpot off, and stir in the Monterey Jack by small handfuls until melted.
  5. Stir in the lime juice and let the chili stand uncovered for 10 minutes until slightly thickened.